Huge piece of good news: I graduated! Which, in other words, means I survived whatever obstacles I has suspected would eliminate all possibilities of me actually obtaining this degree, including 1) failing statistics in the first quarter (I got a B, so ok, Im no wizard but still) and 2) Dying of the cold (not sure if you guys remember me literally crying on Instagram when I was stuck in a snowstorm in APRIL - wearing heels!) which seemed like a very real possibility the first half of 2018. So I would say, I’m pretty satisfied with how 2018 has panned out.
My parents couldn’t make it for graduation, so I brought a little bit of home to me here in Chicago with this cake. If I had to make one dessert that says ‘HOME’ to me, its this chocolate cake with chocolate fudge frosting. This cake did the rounds on our dining table 5 times a year, one for each person’s birthday, plus once on Rakhi and on most other special occasions.
My mum calls it a ‘2-minute chocolate cake’ which is a lie because it most definitely takes more than 2 minutes but it’s incredibly quick and easy. (My mum would come home from work on our birthdays and have it ready by dinner.)
If you follow me on Instagram, you’ve probably seen me make it a hundred times over (literally made 36 of these for my friendicoes fundraiser). Its so simple, so delicious and reeks of classic, nostalgic flavors like salty-sweet chocolate, and a soft, pillowy texture with a fudgy frosting slathered on top.
I shouldn’t have to convince you any more. MAKE THIS CAKE.
1/2 cup vegetable oil
1/2 cup cocoa
2 cups sugar
2 cups flour
2 tsp baking powder
1/2 cup warm water
1/2 cup yogurt or sour cream
1/4 tsp salt
2 tsp vanilla extract
Pre-heat oven to 350˚F (180˚C). Line 2 8-inch cake pans with parchment paper
In a bowl, mix the flour, baking powder and salt.
In large mixing bowl, beat the sugar and oil together. You will have a pale mixture.
Add eggs, one at a time, beating after each addition.
Add vanilla and beat.
Mix the cocoa powder and warm water in a separate cup and stir until smooth.
Add the cocoa mixture into the oil-sugar-eggs mix and beat until combined.
Alternatingly, add the flour mixture (1/4 cup at a time) and yogurt and beat until just combined (Do not over beat)
You should have a batter that’s not too thick and not too runny.
Divide the batter into the 2 pans and bake for about 25 - 30 minutes or until a skewer inserted in the centre comes out clean.
Frosting (from Nigella Lawson)
3/4 stick unsalted butter
6 ounces bittersweet chocolate
2 1/2 cups confectioners sugar
1 tbsp light corn syrup
1/2 cup sour cream
1 tsp vanilla extract
Melt chocolate and butter together in a double boiler over low-medium heat
Let it cool. In the meanwhile, sift the confectioners sugar to remove lumps
Add the corn syrup to the cooled chocolate mixture, followed by the vanilla and sour cream
Lastly, add the confectioners sugar (one spoon at a time) and beat until fluffy.
To assemble the cake,
Trim the rounded tops of the cake using a serrated knife (this step is optional - only if you want a perfectly flat cake, otherwise don’t waste cake and let it be rounded)
Place one layer of the cake on the plate and spread frosting on top.
Cover with the top layer and do the same. Frost the top and sides tightly and sparsely to create a crumb coat.
Slather on the remaining frosting on the top and sides.
Decorate with sprinkles or fruit!